Several basic facts follow from the nature of the driving forces behind the soufflé. First, the higher the cooking temperature, the higher a soufflé will rise: the plain heat expansion will be greater, and more mix moisture will be vaporized. At the same time, a higher cooking temperature also means a greater subsequent overpressure and swifter fall. Then there’s the effect of consistency. A thick soufflé mix can’t rise as easily as a thin mix, but it also won’t fall as easily. A stiff foam can resist the overpressure.